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About Me

I am a mom of 4 kids(13,12,10 and 8)who taught preschool for 2 years.
I hope you can use this blog as a resource to find fun activities to do with your children. Some ideas are new, while others have been around a while. This is a place where I can store all our activities without having to actually have to store them in my attic. I hope you find some fun and easy ideas.

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Wednesday, July 23, 2008

The book I chose for book club this month was "Dinner with a Perfect Stranger" by David Gregory. I really enjoyed this book and it created a lot of good conversation at the meeting.

Besides all the great messages in the book, I loved that the book took place in a restaurant while the character were eating. Because they were eating it allowed me to come up with a menu that goes along with the book. I always love a great theme.

First I wrote the menu on a piece of poster board and put in a frame. This told the guest the specials on the menu for the evening, like in a restaurant.

One thing I like about this menu is the things can be made earlier in the day so there is not a lot of preparation right before guest arrive. This worked out great for me because our power went out right before the meeting and stayed out for the entire time. I was not able to bake the Spinach Dip but everything else was done, so we got to talk and eat by candle light. It was a very fun evening.

The menu for the evening was:

Appetizers:Spinach Dip and Hot Bread (in the book)Apple Berry Salsa and Baked Tortilla Chips (not in the book, I just like it)

Salad:Greek Tortellini Salad (in the book)

Main Dish:Summer Chicken Salad on Croissants (not in the book) In the book was Salmon and Veal, I did not feel like fixing either one.Dill Pickle

Set aside 3 strawberries for garnish; slice the remaining strawberries. In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. In a large mixing bowl, beat cream cheese until smooth; gradually beat in 2 tablespoons coffee. Beat in pudding. Fold in whipped topping.Brush remaining coffee over the ladyfingers. Line the bottom of a 3 quart trifle or glass serving bowl with half of the sliced berries, grated chocolate and pudding mix; repeat layers. Cut reserve berries in half; place on trifle. Cover and refrigerate for at least 4 hours or overnight.12 servings.

14 comments:

Ya'll, let me just say that everything Jennifer served was AWESOME!! And it really was a blessing that everything was already cooked ahead of time. Except of course for the Spinach Dip and I got to take some of that home with me!